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PRESERVATION TECHNIQUES FOR FOODSTUFFS: ADVANCES, ADVANTAGES AND PROSPECTS.

[In German. / En allemand.]

Author(s) : HEISS R.

Type of article: Article

Summary

CRITICAL STUDY OF THE DEVELOPMENT OF PRESERVATION PROCESSES, EVALUATION OF ALTERNATIVE PROCESSES (SUCH AS IRRADIATION) AND THE USE OF CHEMICAL PRESERVING AGENTS. COMPARISON BETWEEN FREEZING AND CHILLING TECHNOLOGIES ESPECIALLY DETERIORATION (OXIDATION, NUTRITIONAL LOSSES, LOSS OF ENZYMIC ACTIVITY, ETC) WHICH AFFECTS THE PRODUCT. DATA ON HTST STERILIZATION AND ASEPTIC CONDITIONING PROCESSES.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1990-1446
  • Languages: German
  • Source: Z. Lebensm.technol. Verfahrenstech. - vol. 40 - n. 9
  • Publication date: 1989

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